Eggplant Casserole

Pare one medium sized eggplant. Cut in 1/4 inch slices. Cook in salted water until tender. Drain and mash.


  • 1/4 cup butter or margarine
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  • 1/4 cup bread crumbs
  • 2 eggs, well beaten
  • 1 tsp. minced onion
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
Mix well. Bake in a moderate oven until thoroughly heated and browned. (about 45 minutes) This can be prepared ahead of time and baked before serving.

By Robin from Washington, IA


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